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Hoisin-Glazed Chicken Wraps

Hoisin-Glazed Chicken Wraps

Ingredients

  • 1 tablespoon oriental sesame oil
  • 1 pound skinless boneless chicken breast halves, cut into 2-inch long strips
  • 2 bunches green onions, cut into 1-inch pieces (about 3 cups)
  • 1/2 cup (about) hoisin sauce
  • 6 8-inch-diameter flour tortillas
  • 2 cups thinly sliced romaine or iceberg lettuce
  • 6 tablespoons chopped fresh cilantro

Recipe Preparation

  • Heat oil in large nonstick skillet over medium-high heat. Add chicken and garlic and sauté 2 minutes. Add green onions and sauté until chicken is cooked through, about 1 1/2 minutes longer. Stir in 2 tablespoons hoisin sauce. Remove from heat.

  • Wrap tortillas in paper towels and heat in microwave on high 1 minute. (Or heat each tortilla in dry skillet over medium heat 1 minute per side.)

  • Brush each warm tortilla lightly with some of remaining hoisin sauce. Sprinkle lettuce and cilantro over hoisin. Spoon chicken mixture in center of tortillas, dividing equally. Roll up and serve.

Recipe by Victoria Abbott RiccardiReviews Section

Baked Hoisin Chicken

Hoisin sauce is one of my favorite sauces in my kitchen pantry. When it comes to Chinese recipes, there are three sauces that are staples: soy sauce, oyster sauce and hoisin sauce.

While I love the savory notes of soy sauce and oyster sauce, Hoisin sauce brings a completely new flavor profile to a dish. It&rsquos savory, sweet and rich at the same time.

To sum up, a little bit of Hoisin sauce adds a lot of depth to the overall taste of any dish. I love it.

This baked hoisin chicken features the best sauce, making the chicken extremely juicy and savory while remaining tender as well. Most importantly, you have got to try it today at home!


Cookbook

The Asian Slow Cooker was released on November 8th and is now officially available for sale.

It was included in the Top 5 HOT NEW RELEASE on Amazon in Cookbooks for Slow Cooker Recipes and was named one of the BEST Books of 2016 by The Washington Post with Ina Garten and Donna Hay.

_____________________________________________________________________________

WHAT’S IT ABOUT?

The Asian Slow Cooker cookbook provides great new flavors to try in your slow cooker. These simple and delicious recipes will have your favorite Asian dishes waiting for you right when you get home.

With the press of a button, you can make authentic dishes that are healthier and tastier than their restaurant counterparts.

You’ll experience a wide variety of flavors choose spicy, vegetarian, noodles or rice.

There are even recipes that have 5 ingredients or less.

Extra long day? Kelly’s fuss-free one-pot and skillet recipes will have dinner on the table in 30 minutes or less―and with only one pan to wash, cleanup will be a breeze.

Whether you’re in the mood for General Tso’s Chicken, Pad Thai Noodles with Chicken, Beef Chow Fun, Panang Curry, Mapo Tofu or Tom Yum Hot and Sour Soup, you can have fast, delicious meals every day of the week the easy way.

WHAT PEOPLE ARE SAYING:

“This cookbook is full of delicious ideas for Asian meals that call for real ingredients! It’s a must-have for your slow cooker cookbook collection.” ―Lori Lange, RecipeGirl.com

The Asian Slow Cooker represents the best in healthy and affordable home recipes while showcasing page after page of stunning visual imagery.” ―Tyler Mader, celebrity chef, Trad to Rad

“What’s easier than ordering takeout? Making your own at home in your slow cooker! The Asian Slow Cooker is a must-try!” ―The Six Sisters, SixSistersStuff.com

“If you are looking for authentic Asian food and great slow cooker meals, you are in luck! Kelly walks you through how to make popular Asian recipes that are easy and delicious!” ―Namiko Chen, Just One Cookbook

Here are just a few of the thousands of happy customers cooking from the book already:

I also feel so extremely blessed to have some of my friends celebrating right along with me so I thought it would be fun to share all of the recipes that they made so you guys can see how talented each of them are.


Crunchy Asian Hoisin Chicken Wraps

Find the recipe card at the end of the post. Make sure to read the content as it contains chef tips, substitution options, answers to FAQs to help you succeed the first time around!

Did you ever get so excited when trying out a new recipe that half way through the middle of cooking it you just knew it was going to be incredible? No I mean, INCREDIBLE? That&rsquos how I was when I was creating this one. I&rsquove been on this Asian/Thai kick with my food. I mean that Thai Noodles with Chicken in a Spicy Peanut Sauce recipe is just pure heaven on a plate! So it&rsquos no surprise that these wraps were feeling the Asian love!

I love these wraps. No, seriously, I LOOOOOOOOOOVE these wraps! Like to the point where I literally ate these every day for 2 weeks, sometimes twice a day!

This is one of those dishes where you eat it, get full and then like an hour later you crave another. It&rsquos sinful in the most savory of ways.

With me I go in spurts of food obsessions if you will. For a while it was zucchini, then Brussels Sprouts, once in a blue moon chocolate, always bacon and for a while it was these wraps. They just made sense plus I had everything on hand. This is one of those dishes where if you&rsquove never had Hoisin sauce you will fall in love. This of Hoisin sauce as a Chinese type of bbq sauce. The flavors of the ginger and Chinese Five Spice will shine with this. It&rsquos just perfect in my eyes.


Let me take a moment and stare at these a tad more if you don&rsquot mind.

You just don&rsquot understand how amazing they were &hellip. are!

Those gorgeous chicken filled hoisin glazed wraps of love! Seriously I wish you guys were here right now to hear my stomach growl just typing this post. I mean I LOVE these wraps!

They are sweet with some latent heat but it&rsquos mild. It&rsquos kind of like some flames just tickled the back of your taste buds but didn&rsquot quite touch down. It let you know it was there without making you feel it.

These are awesome for lunch, dinner or that midnight snack (trust me, I&rsquove had it all three times!) LOL

Okay I can&rsquot stand this anymore! I need to go make one for me for lunch. Go make this! You can thank me later!


Other Recipes That Uses Hoisin Sauce:

The savory, sweet, and umami tasting sauce is actually great for stir-fries, as in this simple Hoisin Chicken. Hoisin sauce brings a new dimension in taste.

I like the slight sweetness that comes with the sauce, and it makes this Hoisin Chicken very appetizing, and especially great with steamed white rice.


Related Video

This was delicious but i am going to confess first. I usually use only fresh garlic, ginger, etc. but I was cooking at my son's and he had only dried. I was forced to substitute 2 tsp. garlic powder and one generous tsp. ground ginger. I did not have rice wine vinegar so I used a splash of balsamic. I also added a tablespoon of brown sugar. I used skinless bone-in chicken and following another poster's suggestions, cooking at 400 covered with aluminum foil. Basted at 30 min and removed foil. Basted again a couple of times and turned oven down to 350 fir another half hour. Sprinkled with toasted sesame seeds. This was a hit. My husband said it's his favorite. My little grandsons enjoyed it.

We liked this recipe alot - I had 6 boneless skinless chix breasts, and marinated for about 30 minutes before throwing into a cast iron skillet into a 425 degree oven. I boiled up the excess marinade, added a little chicken broth, and served it as a sauce over rice. Garnished with sliced green onions. Delicious! Next time I would add a little more red pepper, and the fact that I only had seasoned rice wine vinegar didn't seem to make a difference. This one is a keeper

I used chicken drumettes & covered them in a tablespoon on Chinese five spice & a tablespoon of oil first. Cooked in 400f oven for 15 mins. Then basted them in the divine sauc, turning after 10 mins & basting again.

Super easy. Grilled this because I didn't want to turn my oven on and heat up the house. Still adequate in taste for the lack of effort this recipe took. I would grill it again although I would suggest marinading to let the flavor settle in. Served it with pineapple. Can't wait to try it in the winter and enjoy the glaze everyone is raving about.

This is a great yummy and quick recipe. The only modification I made was to top with some chopped green onions and bake at a lower temperature.

This was just ok for me. Not flavorful enough and hardly spicy. 500 degrees was was too high, though it was done quickly. The sauce was burnt. An extra half star for being easy but I'm not making it again.

This was phenomenal. I too doubled the sauce and baked it at 400 degrees for about 35 minutes so that the sauce didn't burn up. We served it with the Pinneapple Ginger Fried Rice on this site, and every plate was scraped clean!

The sauce in this recipe also works well for stir-fry. I wanted to use up some hoisin sauce, so I took a package of boneless skinless chicken breasts and an onion and cut both into 1" cubes. I then sauteed the garlic in 1 t of vegetable oil, threw in the chicken and onion until they were halfway cooked, and then poured in everything else (I doubled the ginger). I also threw in a splash of orange juice and let the whole dish finish cooking by simmering on low for 10 minutes while the jasmine rice finished up. Delicious and super easy. If I had time, I would have marinated the chicken in the sauce for at least an hour.

I loved how this turned out. The sauce was not too sweet, which is rare with this kind of thing. The chicken was moist, delicious and took all of 15 minutes to prepare. I don't usually rate/review unless I made the recipe exactly as written, but I only deviated slightly on the cut of chicken, so I think it's OK. I used thin-sliced chicken breasts instead of bone-in thighs, because that is what I had on hand, and reduced the cooking time appropriately (10 mins). I will be making this a lot!

What a great recipe for chicken thighs. This is a keeper! Will do it again only a few changes. We went by the written recipe but only used four thighs. Thus we marinated for about 5 hours. The longer the better. There was so many reviews calling for different temps we did it for 350 degrees for 40 minutes. Came out perfect, also use 3/4 tsp. of pepper flakes for more of a sweet and sour taste. The sauce we used (marinade)for the end result was a little thick, we suggest using a little orange juice to thin it out. We had rice with it, but would go great with angel hair pasta.

This is super easy and delicious. Added a little extra spicyness but squirting some sriracha. Marinated for a few hours. Baked at 400 for a little longer as previous reviewers, and it was fine. Seved with white rice, cucumber salad, and bok choy stir fry.

I wanted to use up a bottle of hoisin before moving, so I tried this recipe out and found it very tasty when prepared as directed. However, I did find that baking at 500 meant that any of the glaze that dripped onto the foil was burnt. Next time I make it, I'm going to lower the heat and leave it in longer, and also I'm going to try it foil-free, in a Pam-sprayed glass pyrex dish, in the hope that the glaze in the dish won't burn.

Yummy!! So quick and easy. I made with a 2 and 3 year old at my feet in a matter of minutes. I subsituted teriyaki for soy and it was really good! Would be good with any sauteed veggies - I used broc. and mushrooms. Was wishing Iɽ added bean sprouts. Topped with some cashews. Sooooo good. Definitely give it a try.

This was soooo good that I had to write a review, which I have never done despite using the site for years. I tripled the sauce and used a combination of legs and breasts (cut into bite-sized pieces). I also toasted some sesame seeds and tossed them onto the chicken. Whenever I try to make asian food my family laughs and calls it "Chinese- tastes-the-same." No one was laughing this time, they were too busy licking their plates!

those of us who love the thigh LOVE these. IF you don't like thighs you could do the same with other parts of the chicken. The plate and bones are clean so my guests have enjoyed them

Super easy and delicious. I remove the skin from the thighs, and that works great. This recipe also works well with chicken wings (adjust time accordingly) In each case, I bake at 400 degrees for slightly longer time. Easy and so flavorful. I double the sauce and it all goes!

So simple and so delicious. I omited the pepper flakes and used skinless thighs for a healthier dish. The chicken was incredibly tender and juicy after 25 minutes. I reserved some of the sauce to use after it was cooked, which made it extra good. Very positive reviews from my fiance too.

Easy to make and the taste was fantastic! I however, used boneless chicken breasts sliced on the latitude. As reccomended, I doubled the recipe for the sauce. Made mushrooms and peas sauteed in olive oil and fresh minced garlic as a side dish and even added about 2 tbsps. of the remaining sauce to my vegetables. A great meal!

Big bang for the flavor buck, and extremely easy. Great party fare with rice.

I've been making this dish for over a year now. Here are the changes I've make. Use boneless skinless thighs, triple the marinated, except for the crushed red pepper and oil, marinate overnight. Add more garlic, 1-2 tsp garlic chili sauce and 1-2 tsp honey to marinated. Bake at 400 in a 9x13 dish covered with foil for 30-40 minutes, remove foil for the late 30-40 minutes or until cooked. Remove chicken to plate, cover to keep warm. Pour sauce into a sauce pan and reduce 5-10 minutes until slighty thickened. Company loves this dish, it's easy, serve with brown rice and steam veggie (green beans, broccoli, asparagus) something green. YUM!

Quick and very tasty all in a timely manner.

I didn't care for this at all . . . it was bland and greasy.

This is a tough one to rate. It filled my gut. Tasted a lot better than take out. My kids seemed to enjoy it but I wouldn't say it was "Delicious". I suppose you should give it a shot, most everyone else seemed to love it. PS 2.65 Forks describes it for me.

Made this with grilled chicken breast that I cut into pieces instead of using fatty dark meat. Also added some chile sauce for extra spice. I didn't have fresh ginger so I left it out and it made no differece. Served with broccoli and rice for a stir-fry-eseque meal. I took the advice of others and made extra sauce to drizzle over rice and vegetables. Very quick and tasty weekday meal that would work with any other meat or tofu.

It is good, but next time save some sauce for later to toss with noodles to serve with the chicken(do not pour all of the sauce on the chicken: this will also avoid the chicken from burning).


Hoisin Glazed Wings

  • There’s a little sporting event called The Super Bowl right around the corner.

Turns out there is some sort of national chicken wing shortage – which is weird because normally they are the cheapest thing in the store. Anyway, you might pay a bit more for your wings for the Super Bowl this year so be sure to do them right!

These Hoisin Glazed Wings are not your standard spicy wing. They’re slightly sweet, savory, and really sticky. You’ll need plenty of napkins so you can wipe your hands (after you sneak a few…before you serve them to your friends).

I decided to bake these wings so the glaze has a chance to bake on at the end and get really sticky. That wouldn’t really be possible if you fried these guys. Also, baking them gives us a chance to rub the wings with a lot of Chinese five-spice powder.

You should be able to find this spice powder in most supermarkets. Feel free to be liberal with it. I like to add a small amount of oil to my wings and then about a tablespoon of spice powder for every three pounds of wings. Toss them together to coat evenly and then lay them out on a baking sheet.

Bake these guys at 400 degrees Fahrenheit for about 40 minutes. No need to turn them or anything. Just make sure they are skin-side up and let them bake for the whole time.

Meanwhile, you can whisk together the hoisin glaze, which is just hoisin sauce, soy sauce, fish sauce, honey, and a touch of brown sugar.

Also, while the wings bake, it’s always a good idea to mix up a few dipping sauces. Blue cheese is standard and I can’t serve wings without it. I also mixed up a yogurt sauce with lots of cilantro and lime which pairs well with the Asian flavors on the wings.

Once the wings come out of the oven, brush them liberally with the glaze and return them to the oven for about five minutes so the glaze can get really sticky.

Then they’re done! Serve them nice and hot with some crunchy veggies!

These are definitely different wings, but they are very addictive. I won’t reveal exactly how many I ate in one sitting, but it was a multiple of twelve!


20 Grilled Chicken Recipes that will Blow your Mind

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The Thai way of grilling chicken also known as gai yang is absolutely delicious and fun to cook. It is similar to a whole roasted fish. Throughout Thailand you will find many different varieties of grilled chicken depending on the region and preferences. The Thai grilled chicken thighs are commonly eaten with a green papaya salad and hot fresh sticky rice. When combined with these three, you get a delicious meal that will make your taste buds happy with enjoyment. The Thai grilled chicken recipe is easy with full of flavors and requires very few ingredients and can be made within half an hour, which makes it an easy recipe to make even on weeknights.

2.Grilled Bruschetta Chicken

Easy and healthy grilled Bruschetta chicken is covered with very basic seasonings, mozzarella cheese and fresh tomato and basil toppings making this a perfect summer grilled chicken recipe. This is an ideal juicy, savory grilled chicken that is layered nicely under a layer of hot and melting mozzarella cheese topped with fresh tomato and basil salsa. Low in calories this grilled chicken is full of flavors that will melt completely in your mouth.

3.Easy Grilled Chicken

Delicious and easy to make with just four ingredients this is one of the best grilled chicken recipes that can be made in less than 30 minutes flat. Made from skinless chicken breast means it is pretty healthy. With just a few ingredients like salad dressing and teriyaki sauce you can make a tasty and easy grilled chicken for your dinner parties.

4.Grilled Chicken Marinade with Cucumber Watermelon Salsa

Keep cool this summer&rsquos with the gluten free marinated grilled chicken with cucumber and watermelon salsa. The recipe uses chicken and steak marinade that are easily available at most homes. So if you are bored of eating the same dishes day in and out, then this easy grilled chicken recipe is perfect for this spring and summer seasons. The ingredients that go into making this recipe are easily available at most homes and is a good mix of sweet, salt and tangy flavors. Prepare a salsa of fresh cucumber and watermelon and top it on the grilled chicken and enjoy the beauty of fresh colors along with flavors.

5.Yummy Honey Chicken Kabobs

If you are looking for a twist in the chicken kabobs, then you have to read this one. Try this one out and you will be delightfully thrilled. The chicken and the vegetables in this easy grilled chicken recipe are full of Asian flavor, an ideal dish for your next party or get together. As the name suggests, the chicken tastes yummy and the vegetables are nice and smoky with a tinge of sweetness.

6.Sweet Hot Chutney Grilled Chicken

Use of chutney helps enhance the flavor of this easy grilled chicken a lot. Here, mango chutney is used to add the right amount of sweetness and stickiness. If added in correct proportion the taste of the grilled chicken remains pretty balanced in terms of acidity and sweetness, both of which are borrowed from mango. The mango chutney along with the other ingredients adds a perfect tang and deep flavor.

7.Honey Mustard Grilled Chicken

The honey mustard grilled chicken is an amazingly delicious grilled food that has a taste that lingers in your mouth for a long time. Moreover, you will be surprised that with just a few ingredients you can achieve such fabulous taste. The whole dish can be made in 35 minutes, which means you don&rsquot have to wait for the weekend to eat this mouthwatering dish, but can be made even on weekdays.

8.Grilled chicken Kabobs with Barbeque Marinade

Chicken kabobs are usually grilled with a marinade of tangy lemon infused barbeque sauce and cooked on a grill. The marinade that goes into making this grilled chicken delicious are full of flavors like ginger, garlic, curry, lime juice to name a few. When all of them are combined together the marinade becomes very tempting and mouthwatering. Be prepared to make a lot of these as they are sure to fly off your dinner table as soon as it is served.

9.Grilled Moroccan Chicken

The grilled Moroccan chicken is easy and extremely flavorful way to make boneless and skinless chicken breasts. The spices that go into this recipe make the whole dish aromatic, very much like a Moroccan dish. The dish can be combined and eaten with couscous. Even children will love this aromatic dish and the best part of this dish is that it takes just a few minutes to make it and there is barely any time needed to cleanup.

10.Grilled Lemon Rosemary Chicken

Grilled lemon rosemary chicken is the favorite of many. The meat is lean, tender and juicy to taste, though many would not agree as they consider it as the driest part of chicken. A good marinade and the right amount of cooking will make a huge difference here. To get a flavorful chicken, you need to marinate the chicken for at least an hour. The whole recipe requires just five ingredients, but the final dish is unbelievably delicious to taste.

11.Cornell Chicken

The main ingredient that makes the Cornell chicken delicious is the tangy white sauce that serves as a marinade and baste that gives the chicken a flavorful and moist touch. The sauce that goes into this recipe is a mix of eggs and oil followed by vinegar, seasoning, salt and pepper. The meat is marinated in this sauce and basted with it every 10 minutes while cooking. This is a simple and easy to make grilled chicken recipe that is guaranteed to make you fall in love with it.

12.Hawaiian Chicken Kabobs

The quality of marinade decides the taste of any great kabobs. To enhance the flavor of a grilled chicken it is advisable to marinate the meat at least an hour before grilling. Hawaiian chicken kabobs are tender and juicy chicken that is layered with a rainbow of colorful vegetables and fruits like unsweetened pineapples. This is a beautiful looking summer grill recipe with chicken and veggies beautifully stacked together on a skewer and grilled until they are caramelized.

13.Chicken Ivoltini with Prosciutto and Basil

The Chicken Ivoltini is made by nicely rolling the chicken breasts with Prosciutto, basil and Provolone, which is quite easy and quick. This grilled chicken recipe is filled with classic flavors of cheese, tomato sauce and chicken, which is done in a sophisticated way. The Provolone makes the dish creamy and sharp, the prosciutto adds a nice salty taste and the chicken is soft and juicy. When all of this is mixed with some basil and marinara sauce the whole grilled chicken recipe becomes deliciously tasty.

14.Key West Chicken

This is a popular dish from the Florida Keys. The best part of this recipe is its marinade that can be prepared within 15 minutes and require very little ingredients. The total cooking time is under 30 minutes. The famous marinade is a rich blend of honey, soy sauce and lime juice. To enhance the flavor of the dish, marinate the meat on the previous day itself.

15.Grilled Chicken Sandwich

Sandwiches are all-time favorites. Eating grilled chicken with pineapple may sound strange, but you have to try this one out to fall in love with this easy grilled chicken sandwich. The flavors of the ingredients, which surprisingly are very few, nicely blend with the meat to bring out the best and mouthwatering taste. Most of the ingredients are easily available at homes, so making them can be pretty easy with no major planning required.

16.Spiced Grilled Chicken Wrap

This is one of the most popular grilled chicken wraps that are easy to make. Just marinate the chicken with some spice mix marinade and grill them. This grill is spicy, healthy and filling too. You can make this on any day and pack them for picnics or for your meal boxes. Kids will surely love this, but make sure you decrease the amount of spice if you are making these for kids. Within 30 minutes a tasty grilled chicken wrap is ready to serve.

17.Bacon Wrapped Chicken Skewers with Pineapple and Teriyaki Sauce

Boneless and skinless chicken breasts often tend to dry up when cooked on the grill, especially when they are cubed and skewered. The best way to make the meat tender and juicy is to wrap it with bacon and pork fat as it cooks. It&rsquos time to forget rubbery chicken now and embrace chicken breast that is sweet, salty, fruity and smoky.

18.Grilled Cajun Chicken Wings

Chicken wings are the best chicken portion that can be cooked over the grill. Marinate the chicken wings overnight in the refrigerator and grill them over indirect heat until they are crunchy and moist. Toss some simple sauce of butter, Louisiana style hot sauce and Worcestershire. The marinade gives the chicken wings an earthy and spicy coating that leaves you wanting for more.

19.Chicken Keema

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Keema is a famous Asian recipe made from ground meat. The meat used in this Keema recipe is chicken, which is nicely minced and mixed with some flavorful spices like cumin, ginger, garlic and chili to add taste and aroma. The minced meat is then grilled on the skewers and served with fresh mint and cilantro chutney.

20.Grilled Hoisin Glazed Chicken Wings

This is a sweet and salty light Asian barbeque flavored chicken wings, which is a nice change from the regular standard Buffalo. Add some baking powder to the chicken wings to give it a crunch while they cook on the grill over indirect heat. The sauce that goes into this dish is primarily Hoisin, honey and soy sauce mixture, which gives the meat a nice glaze when done.


Preparation

  • Heat a gas grill to medium high. In a small bowl, whisk the hoisin sauce, rice vinegar, and soy sauce. In a larger bowl, season the chicken with 1 tsp. salt and 2 Tbs. of the hoisin mixture. Arrange the lettuce leaves, basil, and mint separately on a platter and put the scallions, peanuts, and jalapeño slices (if using) in small serving bowls.
  • Grill the chicken thighs, covered, until well browned and beginning to blacken around the edges, about 5 minutes (rotate the chicken 90 degrees halfway through cooking each side for the most even cooking). Flip and continue to grill until cooked through, about 5 minutes more per side. Let the chicken rest for 8 to 10 minutes and then chop into 1/4- to 1/2-inch dice. Transfer the chopped chicken to a serving bowl, add the remaining hoisin mixture, and toss to coat thoroughly. Put the bowl on the table with a serving spoon, along with the platter of lettuce and herbs and the condiments. To eat, spoon the chicken onto the middle of a lettuce leaf, top with basil, mint, scallions, peanuts, and jalapeño (if using), and roll the edges of the lettuce leaves up and around the filling and garnishes.

For an interesting hors d’oeuvre, spoon the chicken into very small lettuce leaves, garnish, and set on a platter.

Recipe Notes

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Hoisin-Glazed Chicken Wraps - Recipes

Weather: 52 degrees, breezy with sunshine
What I’m listening to: the sound of a riding lawnmower outside

We requested the table beside the window when we arrived for our dinner reservation at Little Bird Bistro in Portland. With all the once-in-a-lifetime food I’d eaten throughout the weekend, I had practically no well-lit pictures to show for it that did the marvelous food any proper justice whatsoever. Elegant late night dinners in intimate dimly-lit venues are perfect for enjoying fine food and even finer company, but alas, they are the great enemy of food photography.

Hence, the request for the delightful little table by the window. I was bound and determined to get some natural light shining beautifully on my last supper before I boarded a plane later that night to head home to Alaska.

Conversation flowed, food was savored, and pictures were inevitably taken. At some point during the meal, somewhere between bites of pea tendrils and asparagus, Karista asked,”What is your favorite food, anyway? I don’t even know.”

Because this is what happens, I’ve learned, when bloggers become friends online. You can know one another for years via computers, smart phones, and social media and get to know each other quite well, yet not know the little everyday details you might know about a friend when you know them in person – like their favorite color or what kind of car they drive or where they were born or the fact that you carry almost identical pink and white iPhone cases.

“I have a weakness for anything that’s a noodle,” I respond.

She grins and nods in a knowing way, as if to say don’t we all?

Ah, noodles. Chow mein? Yes. Ramen? You bet. Fettuccine? Absolutely. Pad Thai? Swoon. Spaghetti and meatballs? Please and thank you. If there is a noodle of any variety on offer I have an impossible time selecting anything else on the menu. Eventually, I give in and order the blessed noodles. Darn you, noodles, you win every time. I’m putty in your slippery proverbial hands.

These noodles are particularly addictive thanks to a brilliant sauce adapted from Pinch of Yum’s Hoisin Pork with Rice Noodles that highlights many of my other favorite things like ginger, garlic, and peanut. Once you have the sauce and rice noodles down, this recipe is highly adaptable. I used chicken, but shrimp or pork would be excellent substitutions. For the vegetables, I used red bell peppers and shredded carrots for texture and color, but I can think of many other delicious variations like adding snow peas or zucchini. Feel free to never make it the same way twice and play around with seasonal variations.

Oh, and this makes terrific leftovers. If you have any left over, that is.


15 Lettuce Wrap Recipes for Low-Carb Meals

This England-born chicken salad was originally created to celebrate Queen Elizabeth II&aposs crowning, but we like eating it on your run-of-the-mill Tuesday. The balanced blend of sweet mangoes and grapes and spicy curry powder, chiles, and ginger makes it a not-boring desk lunch. 

Hoisin-Glazed Pork Lettuce Cups

Photography by Peter Ardito

Make up a big batch of soy-glazed pork, then keep it on hand for these simple lettuce wraps any night of the week. 

Thai Pork Wrap-Ups

These are the simplest wraps you&aposll ever make—just cook the pork with the various herbs and sauces, then spoon into wraps! 

Teriyaki Turkey Lettuce Wraps

You only need give ingredients for these yummy wraps that the whole family will love. 

Rachael Ray&aposs Curry Chicken Salad

Photography by Kate Mathis

Grab a rotisserie chicken on the way home to make these simple wraps even easier. The combination of sweet fruits and spicy seasonings will leave you wanting more and more. 


Watch the video: Πώς χωρίζουμε το κοτόπουλο σε μερίδες. Yiannis Lucacos (December 2021).